Posts Tagged wine

Έκθεση βραχομορφών και φυσικών θαυμάτων


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Ikaria 083 - from living in Ikaria in a place that's often covered with snow in the winter; not for too long though...Γεια σας εκεί έξω😋
Τώρα κανονικά θα ‘πρεπε ν’ ανέβαζα Από Ορειβατικό Πεζοπορικό Σύλλογο Ικαρίας χάρτης στο Google maps της διαδρομής: Καραβόσταμο - Αρέθουσα - Δοκίμι - Χρυσόστομο χάρτες μονοπατιών στο μπλογκ, Sudden Vineyard αλλά που καιρός;
Είναι σε εξέλιξη οι αγροτικές εργασίες της  Our old rototiller still tilling in Ikaria άνοιξης και συνάμα γίνονται πολλά πράγματα, καλά, κακά ή αδιάφορα, απορώ που γίνονται τόσα, τέλος πάντων, αυτό το ποστ είναι για να μη λένε οι φίλοι ότι τους ξέχασα και πιάνουν τα τηλέφωνα, καλά είμαι, ρε παιδιά, ορίστε και αυτές οι φανταστικές φωτογραφίες από μια εκδρομή A day at an exhibition, Cape Papas, Ikaria, March 2017 - Slideshow of 29 pictures by angeloska, on Flickr που έγινε πριν δύο εβδομάδες, έτσι για να βλέπετε, να μη λέτε ότι δεν έχουμε κουλτούρα στο νησί, έχουμε και παραέχουμε.
Π.χ. έχουμε γλυπτική της φύσης, ζωγραφική του πελάγου, θεατρικά εμπνευσμένα απ’ το τοπίο κι  Little Sandra running barefooted εξερευνήσεις ερειπίων οικισμών που μοιάζουν σαν προϊστορικοί. Και έχουμε και σπορ, π.χ. ξυπόλητο τρέξιμο παιδιών στα μονοπάτια, κολύμπι σε άγρια νερά, σκαρφάλωμα σε βράχια και πότε-πότε άσκοπες περιπλανήσεις που είναι για μένα οι καλύτερες.
😋
Άντε γεια τώρα, σκάβαμε και μαγειρεύαμε όλη μέρα, ελπίζουμε να βρέξει λίγο αυτές τις μέρες, να ποτιστεί ηArticle in Eleni's 💗 blog: «A Day at an Exhibition» : «Hard hiking, wild swimming and admiring rocks scuptured by nature in Cape Papas, Ikaria». 29 pictures from a wild hiking and swimming adventure in a fascinating coast full of natural wonders under Ikaria's westernmost Cape Papas undertaken by the Mountain Climbing & Hiking Club of Ikaria γη, να ξεκουραστούμε κι εμείς. Αυτά από μένα, πάτε στο μπλογκ της Ελένης να δείτε το ωραίο φωτο-ποστ που λέγεται: «A Day at an Exhibition» που πάει να πει «Μια Μέρα σε μια Έκθεση». Τι έκθεση; Μια έκθεση βραχομορφών και φυσικών θαυμάτων που βλέπει κανείς μόνο με τα πόδια και που αν είναι τολμηρός μπορεί να κάνει και μπάνιο!

Φιλιά💋
Νανά
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⭐ ⭐ ⭐
Πέμπτη, 30 Μάρτη, 2017
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Previous post: «τα ζώα μου»
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7 Σχόλια

Reblog: Κρασάκι στην Ικαρία…


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Οι Χωριάτες: Κρασάκι στην ΙκαρίαΟι Χωριάτες: Κρασάκι στην ΙκαρίαΟι Χωριάτες: Κρασάκι στην ΙκαρίαΟι Χωριάτες: Κρασάκι στην Ικαρία

«Με αυτά και με εκείνα έκατσα πάνω από μήνα στην Ικαρία. Έπειτα με φιλοξένησε ένας φίλος που ζούσε μέχρι πρότινος στην Αθήνα ως «υπερκαταναλώτης». Πήρε όμως ανάποδες, την κοπέλα του και τράβηξε μακριά από τη μεγαλούπολη. Εκεί δεν ήταν μόνος του. Ευτυχώς υπάρχουν πολλοί νεαροί που θέλουν να ανακαλύψουν τις ευεργετικές ικανότητες της αποκέντρωσης. Και ευτυχώς η νεολαία της Ικαρίας δεν παρατάει τον τόπο της. Μπορεί να απομακρύνεται για σπουδές ή κάποια μεγάλη επαγγελματική ευκαιρία αλλά όλοι αργά η γρήγορα επιστρέφουν στη θέρμη της. Υγεία για αυτούς δεν είναι το γυμναστήριο και το ρεντμπουλ αλλά να τρώνε κάθε πράγμα στον καιρό του και να βιώνουν τις εποχές.»

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Εεεπ!
Αυτά που λέτε, ξεμπερδέψαμε με την τρέλα του Αυγούστου όπου αλλού θέλαμε να πάμε κι αλλού μας πήγαινε το ρεύμα, πολύς κόσμος, καλός κόσμος στο νησί γαρ, κι εμείς πολύ φιλότιμο γμτ μας και ήρθε η ώρα κι αραιώσαμε να κάνουμε καμιά δουλειά, εν προκειμένω να φτιάξουμε κρασί, για μια φορά, πρώτη φορά, ολοδικό μας!
Τα προηγούμενα χρόνια, όταν προλαβαίναμε μαζεύαμε σταφύλια απ’ όπου να ΄ναι, είχε και κλεμμένα, και τα δίναμε σε φίλους που είχαν πολλά και εγκαταστάσεις και τα πατούσαμε, αλλά εμείς επειδή είχαμε λίγα και υπάρχει και μια πρόληψη των αμπελουργών ότι οι γυναίκες δεν πρέπει να ασχολούνται με το κρασοκάμωμα (κι ας αντέχουμε τη ζέστη στον τρύγο – κι ας κουβαλάμε σαν γομάρια – κι ας έχουμε πανθομολογουμένως τα καλύτερα πόδια για πάτημα) μας έκαναν πέρα διακριτικά και καταλήγαμε στη κουζίνα και μαγειρεύαμε για τους τρυγητές και τους πατητάδες, τέλος πάντων παίρναμε το μερτικό μας, καμπόσα κιλά να βγει ο χειμώνας, άξια κερδισμένο όμως δεν το ‘λεγες δικό μας κρασί.
Αλλά, αλλά, και τρισαλλά, εφέτος έκατσε αλλιώς καλύτερα, είδε τα βάσανά μας ένας παππούς, ήπιε κι ένα ποτηράκι απ’ το περσινό και τ’ άρεσε, είδε την προκοπή μας και μας έστειλε… στου διαόλου τη μαμά, 3/4 με τα πόδια, να βρούμε ένα αμπέλι μισοπαρατημένο, μισο-άγριο, έχει όμως πολλά σταφύλια και τώρα… το τρυγούμε! Σα να ‘μασταν αφεντικά, σαν να ‘τανε δικό μας!

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our almost wild ikarian grapes 1our almost wild ikarian grapes 2
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Από κει και πέρα η ιστορία είναι εκπληκτικά σχεδόν ίδια με όσα έγραψαν οι Παριανοί «χωριάτες» που πέρασαν από Ικαρία το 2014 και είμαι πολύ τυχερή που τους βρήκα και κάνω reblog την αφήγησή τους γιατί α) δεν έχω πια φωτ. μηχανή, β) φοβάμαι μη μου ματιάσετε το κρασί, και γ) δεν θέλω να μας βρει κανένας μουστερής.
Πάντως είναι η ίδια ιστορία. Μόνο τα πρόσωπα είναι κάπως διαφορετικά και κάπως διαφορετική κι η διαρύθμιση του χώρου. Διαβάστε το άρθρο… ➡ ➡ ➡

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(βράζει τώρα, βράζει)
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Χαίρε σε σας
και
Χαίρε Βάκχε
που αγαπάς
τα μεθυσμένα
γεωργικά κορίτσια!
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🙄
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Πέμπτη 3 Σεπτεμβρίου, 2015
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Previous post: Four Seasons in Ikaria
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5 Σχόλια

SLOW ASTERN


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Jeff Soan’s Ikaria 1974 – Ayia Kiriaki
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‘Slow Astern’ is a position on the engine telegraph located inside the bridge of a ship. It’s purpose is to transmit the orders of the captain to the engine room below decks. ‘Slow astern’ means ‘slowly backwards’. In Greek it is ‘ΟΠΙΣΘΕΝ ΗΡΈΜΑ’. I am using this nautical term as a metaphor to say ‘slowly back to the past’ or if you wish, «a calm and sobber throwback in time».Hello!
In case some readers thought that all I love about my favorite island is nature, I hope this post will make them change their minds. Because, connected with that nature, inside that nature, befriended with that nature, a very peculiar civilization developed and lived for centuries until the introduction of fossil fueled engines, motor roads, electricity, market economy and finally, tourism.
Jeff Soan’s Ikaria 1974 – avli Speaking about Ikaria, due to its isolation and geomorphology always some steps back in development, this civilization which presumably dated from the Age of Stone, ended as incredibly late as the 1960s. Jeff Soan’s Ikaria 1974 – porta
Jeff Soan a wood carver and toy maker from England, whose work is often inspired from traditional arts and crafts from around the world, visited the island in 1974, just in time to catch the last gleam of the old Ikarian culture.

The right man in the right time, Jeff Soan drew and described what he saw in his tiny sketchbook and several decades later he published all that in his webpage.
How lucky was I to discover it!

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Jeff Soan’s 30 artifacts from Ikaria 1974
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The original site has dropped off but somehow, I managed to save a few paragraphs. The sketchbook page scans, however, are still on!

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Jeff Soan’s Ikaria 1974 – ponticossJeff Soan’s Ikaria 1974 – holely rocks in Ayios FokasJeff Soan’s Ikaria 1974 – Ayios YannisJeff Soan’s Ikaria 1974 – Ayios KirikosJeff Soan’s Ikaria 1974 – kalamiaJeff Soan’s Ikaria 1974 – manites
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Here they are, 30 of them, all together. As I took the liberty to load everything on my blog, if you click on the thumbnails, you will be able to see the sketchbook pages in large size. Under each page I have added captions containing typed transcriptions of Jeff’s amazing handwritten notes – admirable evidence of his deep understanding of the artifacts and objects described as well as of his respect for the age-old civilization Jeff Soan’s Ikaria 1974 – ghatato which they belonged.
I share the same feelings with him.
You see, I don’t only love nature in Ikaria!

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But let Jeff speak now:

«Ikaria is a Greek island situated in the North Eastern Agean group, close to Samos and the Turkish mainland. I drew and took notes on the things I saw there».

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Pages from a sketchbook

«In 1973 Barbara and I met, fell in love, and decided to leave England early in the spring of 1974 in order to travel to Greece. The intention was to spend a year living Greek life. I had visited mainland Greece, a place called Narantziza, a few years previously and was desperate to return to pick oranges and lemons in the autumn, it seemed such an exotic thing to do. A friend had told me of a windy island in the North Eastern Agean group that he had visited and after a few weeks acclimatising and pulling urchin needles out of our feet we undertook the 12 hour ferry sailing out to Ikaria.»

Jeff Soan’s Ikaria 1974 – ELETRIVION: Today olives are pressed for oil in modern automated presses. Above is shown the age-old method of crushing olives in...

The Olive
(elliess)
«The Olive Tree lives to a great age becoming gnarled and twisted during growth. Olives are borne on the wood of the previous year’s growth. Every part of the tree is used – the olives themselves for oil and eating, the leaves are fed to animals, the wood for bowls and utensils. The wild shoots can be used in making woven baskets – and whatever is left over for the fire in the cold winter months.
The olive tree spreads its roots far into the rocky soil and prevents land erosion. Terraces formed on sloping ground for an olive grove hundreds of years ago remain as terraces, the roots preventing natural land slip.»

Jeff Soan’s Ikaria 1974 – olive press: Today olives are pressed for oil in modern automated presses. Above is shown the age-old method of crushing olives in preparation for pressing. It consists of a large slab of stone...

«Olive trees require little or no attention during the year. Occasional pruning prevents them from going wild – the wild shoots obtained are extremely supple – perfect for basketwork. The olives ripen from November until January and are picked from the ground and lower branches. The fruit higher up in the tree is either left until it eventually falls, or is knocked off with a long stick and collected with a sheet underneath. Branches crack easily so they aren’t climbed.»

Jeff Soan’s Ikaria 1974 – large foorno with chimney: Large oven constructed of broken ‘pithari’ and red clay. The main bulk usually protrudes from the end or side of the house. The main construction shown above, is effected by first placing...

Large foorno with chimney
«A large oven is constructed from bricks, broken pithari, tiles and red clay to stick it all together. It often extends from the side of the house. The oven is made by first placing sticks covered by ferns and then earth on top to form a flat hemispherical shape. Broken pots and bricks are then cemented with red clay over the top of this dome. An access arch is formed in the wall of the house and a chimney above the door. The dome is insulated further with red clay and pot fragments and filled in with earth. A roof is constructed over it to protect from the rain. The interior floor is of red clay. Six or seven hours firing is required to harden the clay. When the correct temperature is reached glass bottles will melt inside and these can be used to give a smooth bottom. Six to twelve loaves may be baked at a time depending on the size.»

Jeff Soan’s Ikaria 1974 – pithari: Storage pots (pithari) are formed from red clay. The various sizes but usually large, used for...

Storage pots (pithari)
and ‘Pithari’ foorno
«Formed from red clay. The various sizes but usually large, used for storing wine and olives. Often buried in the ground or built into a terrace, and surrounded with earth and stones. The lid is often a circular slate with a hole cut in it to take a brushwood handle. Often found in groups near the wine press. Any decoration near the top is simple as they were made not to stand to be built in and covered. They can be used to make ‘beehive’ shaped oven.
A pithari oven is constructed by laying a pithari on its side and packing round with broken pots, tiles and red clay. It is covered with earth and stones as insulation and made weatherproof. The inside is first filled with sand to a level coinciding with the lip, then red clay is packed on top to a height that gives maximum use of floor space and height (usually just below centre). The clay is left to harden and then fired to a high temperature using brushwood. Ground glass can then be sprinkled to give a smooth bottom. After firing the ashes are pulled to the front and a stone placed over the door of the oven. In addition a lower door may be let in to apply extra heat during cooking.»

Jeff Soan’s Ikaria 1974 – tools for bread making: PSOMΊ - Bread and tools for making it.

Tools for bread making:
«1) Bracken bunched and tied to the end of the stick to brush small bits of charcoal (pana or panisma).
2) Wooden spade for manoeuvring dough and bread (psomophtiaro).
3) Scraper are for pulling ashes to the front of the oven.
4) Bread mould carved from half log.»

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Jeff Soan’s Ikaria 1974 – wooden stamps for pitta 2: Impressions from carved wooden stamps used to form designs on the round flat church bread or ‘PITTAS’. The wood used is...

PSOMΊ
(bread)
«The bread made by the majority of the islanders is a sour dough, that is dough which has been left to absorb wild yeasts. A portion of each week’s dough is kept back for future use, stored in a suitable container to prevent too much drying (a half coconut shell is excellent for this) on the night before baking and the dough is mixed with a little water at blood at temperature and covered with sifted flour. A mark is usually made in the surface of the flour (often a cross). It is covered with a cloth and left overnight in a warm place. In the morning the yeast / flour mix will have risen. It is made into a soft dough by adding water and kneading well. The required amount of sifted flour is added. By dipping the hands inJeff Soan’s Ikaria 1974 – wooden stamps for pitta 1: Impressions from carved wooden stamps used to form designs on the round flat church bread or ‘PITTAS’. The wood used is...to a bowl of warm water and constantly on kneading the mix for at least an hour, the yeast is distributed throughout the mix and air introduced. The dough is then formed into flattened spheres and a handful of dough kept back for future use. The dough is covered with flour and placed into cloth lined baskets.
This is then covered with blankets and kept in a warm place for four hours or until the dough has risen. The furnace is prepared by burning brushwood (anima is best for this) for at least half an hour. The inside of the furnace turns a sandy white when the correct temperature is reached. The ashes are pulled to the front and the interior brushed clean. A suitable flat stone is placed on the ashes inside to prevent hot charcoal falling on to the bread when the door is closed. The dough is then flopped on to the psomophtiaro so that its bottom in the basket becomes the top of the loaf. They are then slid into the furnace and left to cook. When the top surface is brown the loaves are stacked to the sides of the furnace to cook on the bottom a little. After removing the loaves the oven is at a temperature suitable for cooking meals, pastries, etc.»

Jeff Soan’s Ikaria 1974 – paximadi: Rusks … dough. When the bread is ready the slices are cut right through and left in the furnace for 24 hours or until furnace is cold. They may be stored indefinitely as they do not mould. Too hard to be...

Rusks
(paximathi)
«Unused and stale bread is cut into thin strips soaked a little and baked for many hours as the oven cools. They may be stored indefinitely as they do not mould. They are too hard to be eaten directly but are dunked in soup, goat’s milk, or tea.»

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eff Soan’s Ikaria 1974 – aloni: Large, circular, stone floor with upright slates around the perimeter. Usually situated at the base of...

ALLONI
(Threshing floor)
«Large, circular, stone floor with upright slates around the perimeter. Usually situated at the base of a number of terraces where wheat is grown. The whole wheat is spread evenly around the perimeter and a mule, donkey, horse of even cows is made to walk around, for a number of hours, while a man leads and coaxes from the center. The wheat is turned occasionally during the process. Threshing a grain crop can be completed in a day by the above process. Although very little wheat is now grown on the island, in those days very large crops were produced; the extraordinary number of ‘pezoulia’ (terraces) bear witness to this.
Manual labour was reduced by introducing a brake at the center with a tube-like top into which a wooden arm could be fitted and the animal controlled in this way.»

Jeff Soan’s Ikaria 1974 – water conservation reservoir: The method above of damning and reserving water is the most common on the island. Walls are built at a...

Water conservation reservoirs
«Most rivers will dry up completely during the summer months. What little water is left in larger rivers tends to disappear underground or meander so much over the riverbed that it is absorbed. The method above of damning and reserving water is the most common on the island. Walls are built at a suitable site on the riverbed and a watertight finish obtained by placing a large flat stones up right against the wall on the waterside. The joins are sealed with clay and grass or cement. The drain and plug are simply a large stone let in to an opening with whole board into it, in which fits a branch. The rate of flow is controlled by using different sized branches. To seal completely the largest sized branch is used and packed around with leaves and mud The reservoir is situated above a number of gardens which it serves. Water is allowed constantly to seep out to the next reservoir situated further down the river valley. When required, water is directed into irrigation channels on either side of the valley.»

Jeff Soan’s Ikaria 1974 – terraced fields with olive trees and gardens

Gardens
(gkipos)
«Very little land in the valleys is flat of course and so workable areas are formed by stepping on the land into terraces (bezoulia) earth is piled up around small areas to form trenches with removable openings for of grass and flat stones. Each trench is filled with water by opening the door and stopping the flow to the next trench. When filled to the brim the door is closed and the same procedure adopted for the following a trench. When all the trenches on one level are filled the water is allowed to flow to a lower terrace. Fertiliser can be placed in the openings where the water flow will carry and eventually distribute it among the plants. The amount of water applied in this way in one session is sufficient to meet the plants needs for one week. The more usual plants grown in this way are string beans, sweet corn, peppers, aubergines, tomatoes, courgette, cucumber and a number of salad crops, vlita and horta

Jeff Soan’s Ikaria 1974 – NEROMILOS 1: From the days when much wheat was grown on the island – a ‘neromilos’ was an alternative to the ‘anemomilos’ (windmill). Motive power was obtained by water entering...

NEROMILOS
Watermill
«From the days when much wheat was grown on the island – a ‘neromilos’ was an alternative to the ‘anemomilos’ (windmill).
Motive power was obtained by water entering a 30 foot tower and being constricted at the bottom, thus emerging under pressure.
Water is stored in a large reservoir upstream and when released flows down an irrigatJeff Soan’s Ikaria 1974 – NEROMILOS 2: The water emerges under considerable pressure onto one side of the paddle wheel effecting the required circular motion...ion channel and into the top of the tower.
The diameter of the chimney at the top of the tower is 3 feet gradually decreasing in diameter, and finally curving until its horizontal and only 6 inches in diameter. The water emerges under considerable pressure onto one side of the paddle wheel effecting the required circular motion…»

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«The main body of water exits at the front of the mill house and the remainder eddies and emerges at the side. The shaft of the paddle wheel is directly connected to the upper mill-stone. The paddles themselves numbering about 25 are hollowed out from a small log. They are called ‘koutalli’ (spoons).»

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Jeff Soan’s Ikaria 1974 – NEROMILOS 3: In the millhouse itself is the above arrangement. Grain is fed to the hopper situated above the millstones...

«In the millhouse itself is the above arrangement. Grain is fed to the hopper situated above the millstones – the amount entering the hole in the top stone controlled by an adjustable feeder.
Ground flow exits through a hole in the lower stone and into the flour trough. The brakeJeff Soan’s Ikaria 1974 – NEROMILOS 4: Inserted in the top section of the water tower is this pentagonal plaque carved from rough marble. Note the occurrence of 5 – the pentagon... probably deflected the flow of water away from the paddles.
With the decline of the population and thus the decline of home grown wheat the mill lost business and finally ceased to operate in 1953.»

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Jeff Soan’s Ikaria 1974 – kamini: In the wilder, more exposed parts of the island huge quantities of ‘marmaron’ – marble is to be found which was used for the production of ‘asvesti’ – lime and whitewash. At a suitable site...

KAMINI
Lime kiln
«In the wilder, more exposed parts of the island huge quantities of ‘marmaron’ – marble is to be found which was used for the production of ‘asvesti’ – lime and whitewash. At a suitable site (an area where there was plenty of wood available) one of the above structures would be built from large rocks incorporating a narrow ledge around the base, inside. On this ledge small pieces of marble would be laid at an angle all around. On the next layer, slightly larger pieces are laid at the opposite angle herring bone fashion (‘psarococalo’).
Continuing in this way a dome structure is built up on the inside and this forms the lining of the kiln. The kiln is continuously fired for 36-48 hours – the inside temperature reaching 3000°C.»

Jeff Soan’s Ikaria 1974 – HEROMILOS: Found in most, if not all, older houses. Made of hard, composite rock. The lower slab set permanently into a stand diagonally across a corner...

MILOS – Domestic mill
HERΌMILOS – Hand-mill
«Found in most, if not all, older houses. Made of hard, composite rock. The lower slab set permanently into a stand diagonally across a corner of the room at a suitable working height. Wheat grain is poured with the left hand into the central hole and the top slab swung around the central pivot in an anti-clockwise direction by the loose-fitting wooden handle.
The upper stone is grooved on its underside in shallow spiral rays to facilitate a constant flow of flour all around the mill. A leather washer also helped in maneuvering the rather heavy top slab.
There being no suitable stone on the island for grinding, all millstones were imported, usually from Turkey – most coming from an area now known as ‘MILOS’.
An alternative groove design – herring bone (‘psarococalo’) found on a large, heavier hand mill.»

Jeff Soan’s Ikaria 1974 – hastri: A simple [..?] of clay which functions as a beehive and encloses all the popular wisdom and the Ikarian tradition. That is ‘Hastri’. It first...

HASTRI
Clay pot beehive
«Α simple […?] of clay which functions as a beehive and encloses all the popular wisdom and the Ikarian tradition. That is ‘Hastri’. It first appeared hundreds of years ago in the Ikarian laboratories of clay. Contemporary methods have managed to substitute it completely. Many people of the island still use it with an ardent wish and faith in tradition.
Thus ‘Hastri’, symbol of a unique era, constitutes the most vivid proof of the Ikarian experience in honey which offers a discreet taste in our life.»

Jeff Soan’s Ikaria 1974 – dipper and siphon for wine: The must is then transferred to large ‘pitharis’ under shelter. These have stone lids with brushwood handles to allow air to escape. The fermenting...

KRASHI
(Wine)
«…The must is then transferred to large ‘pitharis’ under shelter. These have stone lids with brushwood handles to allow air to escape. The fermenting (the Greeks say ‘boiling’) must is left from 4-8 weeks before being transferred to more convenient containers.
Gourds used as, left – dipper, and right – with bamboo additions as siphon.
Fresh grape juice, boiled with ashes from the fire and flour added makes a delicious jelly sweet called ‘mustalevria’. Instead of ashes a slice of bread is sometimes put in to cut some of the sweetness.
Many varieties and qualities of wine are produced which fall into three categories: 1) ‘Mavro’ (black) which is a deep red, rich wine, 2) A rosé type lighter wine, 3) Retzina which is wine preserved by the addition of resin.
In addition, water-wine is made which is ready to drink two weeks after treating.
The wine is at its best at Christmas time.»

Jeff Soan’s Ikaria 1974 – anemomilos: A familiar sight on many hilltops of the island – the ruins of an anemomilos – windmill. The useful machinery...

ANEMOMILOS
(Windmill)
«A familiar sight on many hilltops of the island – the ruins of an anemomilos – windmill. The useful machinery inside was taken out of all of them after they ceased to operate. All, being in exposed positions, soon deteriorated in the strong winds. Ikaria’s former name (one of many) was ‘Anemoessa’ (windy).
Plastered and whitewashed with thatched roofs and with numerous triangular sails – they must have been a fine sight in earlier days. The remaining clues inside are few. A spiral staircase inside gave access to the spindle/axe and gear mechanism. Holes in the surrounding wall at knee-level probably supported the mill stones.»

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That was all from Jeff’s «Ikaria-1974».
I hope that was not too boring. If so,
here is some more or less relevant stuff:

Old Ikaria pictures on carousel via Eleni's blog article: 'I shall foot it' In Eleni's blog, article 'The lost village adventure' Hiking in easten Messaria, Ikaria island Greece - a set of pictures by the local hiking club Hiking in HINTERLAND - a set of pictures by the local hiking club

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Tuesday, October 26, 2008

Next post:
«Ikaria in Images (3)»

Previous post:
«Back int(r)o MyWorld»

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Comments

(1 total)

  • Eleni from_anotherplanet

Interesting! I suppose this for you is called

«Everyday life on a Greek island in Late Neolithic»

^^’ 🙂

Tuesday October 26, 2008 – 06:10am (PST)

Wheat, oil, wine, vegetables, water. Yes, and occasionally some baked meat in the oven:-)

Thursday October 28, 2008 – 09:57pm (EET)
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